Steamed Radish Cake/ Lo Bak Gou

I made this when I was in London. Sorry that I only have time to post the recipe now as I just returned home and suffered from bad jetlag, even the girl is not spared from jetlag. What makes things worst is the bad haze…however. today I finally sent her to school and she was all teary… Poor girl…

To make this Steamed Radish Cake is very simple especially with Thermomix. The manual way of shredding the Radish is simply too tedious and dangerous, I cut myself when I was younger trying to shred Tapioca 🙂

The “beauty” of this steamed Radish cake is very versatile. You can eat it freshly steamed, or fried it and with with some Kampung Koh Chilli Sauce or you can fry it the Penang style with Eggs and Chives! And my favourite is to fry them with XO sauce! It will cost you easily SGD8 per plate if you order it in Yum Cha places, yet I always order!

It is really simple, do give it a try! Definitely good to pre-make if you have guests coming over, so before they arrive, simply stir fry/deep fry it abit and you’re ready to serve them some yummy-li-cious homemade Lo Bak Gou!

Ingredients:

Batter

• 200g radish, peeled and roughly cut
• 50g oil
• 150g rice flour
• 10g tapioca flour
• 1/4 tsp white pepper
• 10g sugar
• 1/4 tsp salt
• 500g water

Toppings

• 50 g dried shrimps
• 100g salted turnip/chai poh
• 2 pieces shallots
• 20g oil
• 1tsp sugar

** I doubled the portion for toppings and added half into the batter to make my steamed radish cake more flavourful. You may add dried mushrooms and Chinese Sausages too if you like

Garnishing

• Chilli
• spring onions

Steps:

 

1. Chop up the Shallots, Salted Turnip and Dried Shrimps 3sec/speed 5
2. Add in oil and sugar to sauté 8min/Varoma/Reverse spoon stirring
3. Pour out the stir fried toppings and set aside
4. Do not need to clean the TMX bowl, place the roughly cut radish in to chop 5sec/speed 5
5. add in the rest of the Batter ingredients to precook 8min/70c/speed 2. Add in half the toppings at the last 1 minute.
6. Pour out the precooked mixture into a greased mould, place it onto the Varoma Dish and steam for 40 min/Varoma/Speed 2
7. Unmould and serve with the garnishing/toppings.

Chinese mustard green flavorful rice

   
this simple one pot dish is very easy to prepare yet very healthy! the only problem is that, it is not easy to get the Chinese Mustard Green in the supermarket. I’ve only bought it twice but both times were from the wet market. This Vegetable is usually used to cook Chai Boey/Assam Veg/Choi Kiok with lots of  roast meat (usually leftovers). Since i still have quite a bit of the vegetable left, i may consider cooking it tomorrow! 🙂 but i need to get lots and lots of roast meat.

anyway, back to today’s flavorful rice. The ingredients needed are as follows:

 Chinese Mustard Green

Dried Shrimps

Sliced pork ( martinate with corn starch, soy sauce, shao xing rice wine, pepper and sesame oil for at least 15 min) 

Dried Shiitake Mushroom (soak in the water to soften it, and slice them up)

onion/shallots

rice grains

   
Steps:

Heat up the wok with some oil, sautee the onions till fragrant, add in dried shrimps, mushrooms, pork. Fry till they turn slighly brown. Then add in the washed rice grains. Fry it for 3-5min then pour everything into a rice cooker with water ( slightly less than the normal water you use to cook plain rice), then turn on “cook” mode. 

When the rice is cooked, stir in all the Chinese Mustard Green, add in seasonings( soy sauce, pepper, sesame oil). To increase the flavor, you may replace slice fresh meat with roasted pork and add in Chinese Sausages. My version is a healthy version as it will be my 2 years old’s dinner later. So, no roasted meat, no sausages, minimum amount of seasonings too. 

 
How do you like my simple one pot rice?  Alternatively, you may replace the Chinese Mustard Greens with Taro/Yam or Long Beans. The steps of preparing will differ a little bit but it is super easy. 

Happy Monday! 

Various style of Pan Mee ( Curry, Soup and Chilli Pan Mee)

After making the dough and fried the mince meat, here’s my 3 versions of Pan Mee 🙂 Why 3 versions? because… 

We’re fussy? hahahah… 

   
The girl likes her soup and mushrooms 🙂 

How to prepare the soup broth ?

Wash and dried the ikan bilis, put in some oil in the pan, fry the ikan bilis ( optional – Garlic and a slice of ginger) till slight brown ( not too brown as it will taste bitter), then add in boiling water. Boil for at least 30 min. 

You can add in any vegetables/fishballs/freshly sliced meat in the soup 🙂 

 
Hubby’s Dry Chilli Pan Mee… Just toss the noodle with a whee bit of oyster sauce and sesame oil. Top it with a poached egg. The soup is the same as my girl’s soup pan mee- Ikan Bilis Broth

Here’s the steps on How to make the dry chilli? 

  
Mummy’s version – Curry Pan Mee , this is actually the leftover curry chicken the the previous day. I just dilute it abit with fresh milk. I cooked the curry using a premix- A1 Curry CHicken Premix, my all time favourite. 

There’s a few more versions that i would like to try with my homemade pan mee! can you guess???

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Lor (Thickened egg soup + vinegar) Pan Mee & Tom Yam Pan Mee !! 🙂 

Minced Meat & Mushroom (for Pan Mee)

  
This minced meat + mushroom plays a very important role in a good bowl of Pan mee. It is so good that i can eat it on its own! 🙂 

Here’s the ingredients needed:

Minced Meat ( pork/chicken) 

Dried Shiitake Mushroom ( soaked and cut up to thin slices)

Onion/Garlic 

Oil

Seasoning – Oyster sauce, Soy Sauce, Shao Xing Rice Wine, Pepper

Steps:

1. Chop up the Onion/Garlic Turbo1sec 

2. Add in Minced meat and mushroom, stir fry for 4.5min/Varoma/Reverse Speed 1 , at the last minute, stir in the seasoning through the Measuring Cup hole. 

** if you’re using fresh sliced meat, you can mince it by putting it in to chop together with the Garlic/Onion. 

Stay tune for recipe for the different versions of Pan Mee! 🙂 

2. Add in Oil, sautee for a good 3min/Varoma/Speed 1 

Want to know my various styles of pan mee? click here! 

Homemade 100% Pure Organic Shitake Mushroom Powder

After sharing the Homemade 100% Pure Ikan Bilis Powder, here’s how i make my 100% Pure Organic Shitake Mushroom Powder. Where to get Organic SHitake Mushroom? I bought mine from Zen Xin, Pasir Panjang. I believe you can get it from most organic shops too. Why do we choose Organic Mushrooms? Reason is simple, mushrooms are like sponges, they absorb everything very easily, so can you imagine them absorbing the pesticides? then we feed them to our precious family members? Also, the organic mushrooms do not have additives, no preservations and it is delicious to be eaten just like this. The shop keeper told me, all organic produce are safe to be eaten without washing. But, to be safe, i still wash and clean them! 

These are the 2 types of Organic SHitake Mushroom that i use for the powder

    
Want to know how i prepare the powder? 

Here’s what you need.

150g Organic Shitake Mushroom

yes, nothing but mushrooms!! 🙂

Steps:

1.First, take a piece of clean cloth, wet it then use it to wipe & clean the mushrooms. Do not wash and soak them as the nutrients will be gone and it will not smell as good. I also use a brush to brush its surface. 

2. Cut it into smaller pieces , just like this 

3. Then put them in an oven 160degrees/15-20 min. they should come out smelling heavenly and slightly crispy. 
  
  

4. Then place everything in the Thermomix Bowl, blend it till you achieve your desired powder texture. turbo 2sec/3 times 

  
I’ve been using this powder alot in my cooking to increase the fragrance. It is soooo good! I think my powder will be gone by next week! next round, i’ll be making a bigger batch to be distributed to my friends and family! Do you want some too? Message me or drop me an email!

I personally prefer mushroom powder over the Ikan bilis powder. Ikan Bilis is preserved and it is inevitable to add in Salt while they sun and preserve them. Hence, ikan bilis powder is slightly salted ( despite washing and soaking before making them into powder, the ikan bilis powder is still slightly salted). However, Ikan bilis is a good source of calcium. This mushroom powder is 100% pure with a rich , earthy, robust flavor. Use this powder in soups, sauces, stuffings and stews. You may also rub it on the meat while you marinate them. Guess i will just have to alternate them in my cooking to give my girl healthy and delicious homecooked food.